Grilled Bacon Cheeseburger Meatballs Recipe

Try these Grilled Bacon Cheeseburger Meatballs for a real treat.

Ingredients:

  • 1 lb. lean ground beef
  • 2 tsp. steak seasoning (Any brand that’s good on steak will work.)
  • 1/2 tsp. fresh-ground black pepper
  • 1 egg
  • 6 slices very crisp bacon, crumbled (We used pre-cooked bacon and crisped it in the microwave, then blotted off the extra fat.)
  • 1/4 cup chopped dill pickle (Don’t use pickle relish; that will make the meatballs too moist.)
  • 4 oz. Swiss cheese, cut into very small cubes (Or use other cheese of your choice.)
  • olive oil for brushing meatballs
  • burger sauce or fry sauce for dipping meatballs

Instructions:

  1. Crumble the beef into a plastic bowl and sprinkle with the steak seasoning and black pepper; add the egg. Crisp the bacon and crumble, dice dill pickles, and cut the cheese into small cubes. Add the crumbled bacon, diced pickles, and cubes of cheese to the ground beef and use your hands to gently combine ingredients. (Don’t over-mix; that will make the meatballs tough.)
  2. Use a 1/4 cup measuring cup to scoop out the beef mixture and then form it into a meatball, tucking the cheese cubes inside as you make the meatballs. Put formed meatballs on a small baking sheet and put them in the fridge to chill for 30-40 minutes. This will help the meatballs keep their shape on the hot grill.
  3. When you’re ready to cook, put the grilling pan on top of the grill grates to heat while you preheat grill to medium-high heat. Remove meatballs from the fridge and brush on both sides with a little olive oil to help prevent sticking. Put meatballs on the grilling pan to cook, turning them about every 2 minutes so they’re getting browned on all sides. Start checking for doneness after about 15 minutes. (We used an instant-read meat thermometer to check for an internal temperature of at least 160F/102C. If you don’t have a thermometer like that and don’t want to buy one, you can cut open a meatball and make sure the inside is cooked through.)
  4. Serve hot, with dipping sauce for dipping meatballs if desired.

Braised Short Ribs with Cheesy Grits

INGREDIENTS:

For the Short Ribs:

  • 3 tablespoons vegetable oil
  • 5 pounds beef short ribs
  • 1 onion, finely chopped
  • 3 carrots, peeled and cut into ¼-inch slices
  • 4 stalks celery, cut into ¼-inch slices
  • 4 garlic cloves, thinly sliced
  • 5 thyme sprigs
  • 4 cups chicken stock
  • 4 cups dry red wine (example: cabernet sauvignon)

For the Cheesy Grits:

  • 4 cups water
  • 1 cup corn grits
  • 3 tablespoons unsalted butter
  • 6 ounces smoked cheddar cheese, shredded
  • 2 ounces smoked gouda cheese, shredded
  • Salt and pepper, to taste

INSTRUCTIONS:

1. Prepare the Short Ribs: Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering. Season the short ribs liberally with salt and pepper, then add half of the short ribs to the skillet until a brown crust forms on all sides, about 2 to 3 minutes per side. Remove the short ribs to a 9×13-inch baking dish and repeat with the remaining short ribs. All of the short ribs should now be in the baking dish in a single layer.

2. Reduce the heat to low and add the onion, carrot, celery and garlic to the now-empty skillet and cook, stirring occasionally, until the vegetable are very soft and lightly browned, about 20 minutes. Add the wine and thyme and bring to a boil over high heat. Pour the hot mixture over the short ribs and allow to cool to room temperature, then cover and refrigerate overnight, turning once.

3. The next morning, remove the short ribs from the marinade and place in a 6-quart slow cooker. Transfer the marinade to a medium saucepan, add the chicken stock, and bring to a boil over high heat. Pour over the short ribs, place the lid on the slow cooker and cook on low for 8 to 10 hours.

4. Prepare the Grits: About 30 minutes before planning to eat, begin to prepare the grits. Bring the water to a boil, then slowly stir in grits. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, about 20 to 30 minutes. Remove from the heat and stir in the butter and shredded cheeses until both are melted and incorporated into the grits. Season with salt and pepper.

Avocado, Shrimp, and Tequila Fettuccine

Ingredients

  • 12 ounces fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 pound shrimp, peeled and deveined
  • 1 shallot, chopped fine
  • 2 cloves garlic, minced
  • ½ cup tequila
  • 1 cup chicken broth
  • 2 teaspoons lime zest
  • pinch or two of red pepper flakes
  • ¼ cup heavy cream
  • 1 tomato, seeded and chopped
  • 2 tablespoons butter
  • 1 avocado, diced
  • 2 tablespoons chopped fresh cilantro, optional

Instructions

  1. Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
  2. In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it’s not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
  3. Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
  4. Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
  5. Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
  6. Divide into serving bowls and top with avocado and cilantro.

Cheeseburger Biscuit Pie

Ingredients

  • 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle Buttermilk Biscuits
  • 1 lb lean (at least 80%) ground beef
  • 1/4 cup chopped onion (1/2 medium)
  • 1/3 cup ketchup
  • 3 tablespoons yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 slices (3/4 oz each) American cheese

Instructions:

  1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust. Cut remaining 4 biscuits into quarters; set aside.
  2. 2In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in ketchup, mustard, salt and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan.
  3. 3Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around edge of hot beef mixture.
  4. 4Bake 15 to 17 minutes or until biscuits are golden brown.

 

Bacon-Wrapped Steak Stuffed Jalapenos Recipe

Ingredients

  • 8 jalapenos, washed, cut in half add inside scrapped clean
  • 1/4 to 1/3 pound chuck eye steak (or your choice cut), cut into 8 strips
  • 8 slices thin cut bacon, cut in half
  • 3 ounces cream cheese at room temperature, cut into 8 pieces
  • ground black pepper to taste

Instructions

  1. Cut jalapenos lengthwise, using a spoon clean out seeds.
  2. Cut steak against the grain into 8 strips slightly smaller than the jalapeno.
  3. Spoon the cream cheese into the pepper
  4. Add the un-cooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap the pepper. Secure with a toothpick if necessary.
  5. Add pepper to taste.
  6. Refrigerate at least 30 minutes.
  7. Preheat grill or skillet to medium heat or abuot 300 degrees.
  8. Rotate pepper to cook on all sides.
  9. Cook until bacon is crisp.
  10. Serve hot or at room temperature.

Steak Fajita Grilled Cheese Recipe

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • Juice of 1 Lime
  • 2 cloves Garlic , crushed
  • 1 teaspoon ground Cumin
  • 1/2-1 teaspoon crushed red Chili/Pepper Flakes (adjust to your tastes)
  • Salt to your tastes
  • 1 teaspoon brown sugar
  • 1 (500g | 16oz) Beef Fillet Steak (Rump, Eye Fillet, or Scotch Fillet), sliced into 4 pieces
  • 1 Onion , sliced
  • 1/2 Red Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Yellow/Orange Capsicum/Bell Pepper , Deseeded and Sliced
  • 1/2 Green Capsicum/Bell Pepper , Deseeded and Sliced
  • 8 slices day-old sourdough bread
  • 1 whole , ripe avocado, sliced
  • 8 slices Mozzarella cheese
  • 1/4 cup salsa Dip
  • 1/2 cup Greek yoghurt/sour cream
  • Fresh Coriander/Cilantro Leaves

Instructions

  1. In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  2. Prepare bread, avocados, cheese, salsa, Greek yogurt/sour cream, and cilantro.
  3. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  4. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  5. Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  6. Serve with limes, extra Greek yogurt/sour cream and salsa!

Smokey Grilled Pork Tenderloin Recipe

INGREDIENTS:

  • 2 pork tenderloins (3-5 pounds total), trimmed of excess fat or silver skin
  • 1 tablespoon olive oil
  • 1-2 tablespoons fresh lime juice
  • 1/4 cup light brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse, kosher salt
  • Pinch of coarsely ground black pepper

INSTRUCTIONS:

  1. In a small bowl, stir together the olive oil, lime juice, brown sugar, paprika, onion powder, garlic powder, salt and pepper. The mixture will be thick and pasty.
  2. Rub the mixture over the pork and place the meat in a shallow dish. You can grill right away, but for more flavor, cover the dish and refrigerate up to 24 hours.
  3. Preheat an outdoor grill (see note for alternate cooking methods) to medium-high heat (I use 375 degrees F on my pellet grill).
  4. Grill the pork tenderloin for 10 minutes, flip and continue to cook until an internal temperature at the thickest part of the meat registers 145 degrees F on an instant read thermometer, about 8-10 minutes.
  5. Remove the pork from the grill and tent with aluminum foil for 10-15 minutes before slicing and serving.

Southern Fried Wings with Chipotle Aioli and Honey Drizzle Recipe

Ingredients

  • 3 lbs chicken wings
  • honey for drizzling
  • canola oil for frying
For the Chipotle Aioli
  • 1 cup plain mayo
  • 1 head roasted garlic
  • 1/2 tsp chipotle powder
  • 1 to 2 Tbsp lemon juice
  • pinch salt and pepper to season
For the flour and spice dredge
  • 2 cups flour
  • ½ tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dry thyme
  • 1 tbsp powdered ginger
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  •  tsp salt

Instructions

To prepare the chipotle aioli
  1. Remove the roasted garlic cloves from the skins and mash them into a smooth paste with a fork
  2. Add the garlic to the remaining ingredients and stir well to combine thoroughly.
To prepare the wings
  1. Fill deep fryer with canola oil and preheat to 350 degrees F.
  2. Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips.
  3. Mix together all of the ingredients in the flour dredge.
  4. Dredge the wings in the flour mixture, pressing it on well to get good contact.
  5. Drop the wings into the preheated fryer.
  6. Fry for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
  7. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
  8. Drizzle the platter of wings with honey and serve with the aioli for dipping.

Barbecue Chicken Stuffed Baked Potato Recipe

Ingredients

  • 4 large Russet Burbank Idaho® Potatoes, scrubbed
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups barbecue sauce (homemade or store bought)
  • 1 cup shredded cheddar cheese
  • chopped scallions

Instructions

  1. Heat your oven to 400 degrees F. and using the tines of your fork poke holes all over the potatoes. Bake the potatoes for about 45 minutes to 1 hour until they are tender. Remove from the oven once finished.
  2. In a small bowl combine the cumin, chili, salt, paprika, black pepper, garlic powder, onion powder and cayenne pepper.
  3. Wash and dry the chicken thighs and rub all over with the spice mix.
  4. Place the seasoned chicken on a rimmed baking sheet covered with parchment paper and bake in the heated 400 degree oven for 15-20 minutes or until the chicken is no longer pink throughout.
  5. Let cool for about 10 minutes and shred (tip for easy shredding, place the chicken in your stand mixer fitted with the paddle and mix on medium speed for 2-3 minutes).
  6. Toss the chicken with barbecue sauce and set aside.
  7. Split open the cooked baked potatoes, and stuff about 1 cup of chicken inside the potato. Repeat with the remaining potatoes and then top with 1/4 cup of cheddar cheese on each potato and chopped scallions.

Steak, Roasted Tomato and Caramelized Onion Sandwich Recipe

Ingredients

  • 2 Vidalia Onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds flank steak
  • kosher salt and black pepper
  • 4 slices swiss or gruyere cheese
  • pesto – any variety: kale , ramp , basil, garlic scape
  • 4 hearty rolls, toasted

Instructions

  1. Remove the tip and root ends of the onions, cut in half and thinly slice.
  2. In a large cast iron skillet over medium heat melt the butter and add the olive oil. Add the sliced onions to the pan and coat. Let cook over medium heat until the onions start to soften and brown slightly.
  3. Reduce the heat to medium low and continue to saute the onions, stirring them every 5-10 minutes or so scrapping the brown bits from the bottom of the skillet with a wooden spoon. Around 20 minutes the onions should start to look lightly golden brown, around 40 minutes more golden and at 50 minutes they should be a deep color.
  4. After 50 minutes of cooking, add the balsamic vinegar and continue to cook for another 10 minutes. You can continue to cook for are more richer flavor but at this point the onions are finished. Remove from the pan with a slotted spoon and place in a bowl.
  5. While the onions are cooking, heat your oven to 325 degrees and line a rimmed baking sheet with parchment paper. Add the halved cherry tomatoes and toss with olive oil, balsamic vinegar, salt and pepper.
  6. Roast for 40 minutes and let cool to room temperature.
  7. Bring your steak to room temperature before cooking, then season generously with salt and pepper.
  8. If grilling – grill the steak to your desired internal temperature, I recommend medium rare – about 6-7 minutes per side.
  9. If cooking indoors, heat a cast iron skillet over medium high heat and drizzle 1/2 tablespoon oil in the skillet. Cook one side for about 8 minutes and the second side for 6.
  10. Remove the second, tent with foil and let rest for 15 minutes before thinly slicing.
  11. Slice the rolls, and spread pesto on each side of the bread. Line the bottom roll with roasted tomatoes and then 3-4 slices of steak. Top with a piece of swiss cheese and a heaping amount of caramelized onion.
  12. Place the roll on the grill to melt the cheese slightly or in your oven or broiler for 1-3 minutes to melt the cheese.
  13. Top the sandwich and enjoy!
  14. Leftover onions an tomatoes can be stored in the refrigerator for up to one week or frozen for 3 months.